About your Search

20130101
20130131
Search Results 0 to 1 of about 2
. carolyn johnson has the details. >> for jessica, microbes are a look into your body. >> everything in your gut is eating what you eat. >> she is talking about what lives in our stomachs. a community known as microbion. they helped unveil a genetic map help identify all the bacteria present. they believe knowing which organisms are there and what they are doing can tell us a lot. >> there is wide range of diseases. from obesity to diabetes. >> they are launching a start-up gutted level on gene sequencing companies. associate director believes the project could pay off. >> they are turning into science in into this. >> they will receive a quit and send back samples. they hope to provide valuable clues. >> you are eating more carbss this than you think you are. or are you are drinking a lot of caffeine. >> it could be compared to other databases as it advances benefiting both individuals and the scientific community and unlocking the mysteries in our own bodies. >>> she says that is not the only innovation. it's being funding by cloud sous can. they have signed up 350 people in few weeks. >>>
a lot more comfortable. health and science reporter carolyn johnson has the details. >> helen sue is all smiles when she plays with her newborn son. she has benefited for the popular invisoline braces. it's to adjust them is departure from traditional molds used by other doctors. >> it's called the health scanner. we can have study models without taking the immaterial presentations. >> first they reach for the scanner that will photograph her teeth. it's connected to a computer system that will beam the images from her practice in san francisco to the itero lab. over the next several minutes the doctor guides the camera around ellen's up and lower jaw line. it's optical. >> these little areas right there. >> step by step they build a map of her teeth. computer alerts the dentist they don't have a complete image so it can be rephotographed. >> it's very accurate. >> it's quicker than traditional impressions. >> you have to leave the material that does not taste good from three to five minutes. if it wasn't a good impression they would have to take another one. >> cost can vary by practice
Search Results 0 to 1 of about 2

Terms of Use (10 Mar 2001)